Lamb beetroot burgers


Lamb beetroot burgers
Serves: 4
  • 500g minced lamb
  • 250g beetroot, finely chopped
  • 1 egg, beaten
  • 2 tbsp chopped mint
  • 2 cloves garlic, crushed
  • 100g feta cheese, cut into 4 pieces
  • salt and fresh ground black pepper
  • to serve:
  • 4 burger buns or ciabatta rolls
  • salad leaves
  • cherry tomatoes, halved
  • finely sliced red onion rings
  1. In a large bowl, combine the lamb, beetroot, egg, mint and garlic.
  2. Season to taste with salt and freshly ground black pepper and mix thoroughly.
  3. Divide into 4 equal portions.
  4. Take one portion and flatten it in the palm of your hand.
  5. Place a cube of feta in the middle and draw the meat up and over the cheese, moulding it into a burger shape and taking care to ensure the cheese is totally surrounded.
  6. Repeat with the other meat portions and rest in the fridge for 30mins.
  7. Heat a griddle pan or BBQ to medium hot and cook the burgers for around 6-8mins on each side.
  8. Check they’re cooked by inserting a skewer into the middle.
  9. If it comes out piping hot to touch they are cooked, if not cook for a further minute or so.
  10. Serve the burgers in buns with salad.
  11. These are great with sweefire-infused beetroot, available from Tesco and Waitrose.


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